Catering Sous Chef

Gecko Hospitality (Corporate); South Carolina; On-site; USD 75,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

401(k) with company match

Paid time off

Resort discounts and dining privileges

Career growth within a coastal resort

Job summary

Gecko Hospitality (Corporate) is seeking a Catering Sous Chef to lead banquet and event production at a premier coastal South Carolina resort. This high-energy role requires culinary leadership for intimate oceanfront dinners, weddings, conferences, and large-scale outdoor events.

You will oversee production, staffing, and menu development with a focus on Lowcountry flavors. The position reports to the Executive Chef and partners with Catering Sales and Banquet Operations.

Qualifications

• 3+ years of culinary leadership in high-volume banquets
• Ability to lead production for events 20–500+ guests
• ServSafe Manager certification or within 30 days

Responsibilities

• Lead banquet and catering production for events ranging from 20 to 500+ guests
• Review BEOs daily; plan prep lists, production schedules, staffing, and ordering to meet event timelines
• Supervise, train, and develop cooks and stewards, fostering a positive, accountable kitchen culture
• Partner with the Executive Chef on seasonal banquet and wedding menu development, tastings, and client meetings
• Maintain food cost and labor targets through accurate ordering, portion control, waste reduction, and inventory management
• Oversee outdoor and off-site event execution, including beach, lawn, and tented functions
• Ensure strict compliance with SC DHEC food safety, sanitation, and allergen protocols
• Accommodate dietary restrictions and special requests with care and accuracy
• Step into a leadership role across other resort outlets as business needs require

Skills

Culinary leadership

Banquet/Catering

Food cost controls

Staff training

Flexible schedule

Education

Culinary degree

Tools

Inventory systems

Job description

Location: Coastal South Carolina | Department: Culinary / Banquets & Catering | Reports to: Executive Chef / Executive Sous Chef | Status: Full-time, on-site

About the Opportunity

Catering Sous Chef

A premier coastal resort in South Carolina is seeking a Catering Sous Chef to lead banquet and event production. This is a high-energy role for a culinary leader who thrives on volume, precision, and creativity, from intimate oceanfront dinners to weddings, conferences, and large-scale outdoor events.

Position Summary

The Catering Sous Chef oversees day-to-day banquet and catering kitchen operations, ensuring every event is executed with consistency, quality, and flawless timing. This leader directs the banquet culinary team, partners closely with Catering Sales and Banquet Operations, and helps develop menus that showcase Lowcountry flavors and fresh coastal ingredients.

Key Responsibilities

• Lead banquet and catering production for events ranging from 20 to 500+ guests, including plated, buffet, reception, and action-station service
• Review BEOs daily; plan prep lists, production schedules, staffing, and ordering to meet event timelines
• Supervise, train, and develop cooks and stewards, fostering a positive, accountable kitchen culture
• Partner with the Executive Chef on seasonal banquet and wedding menu development, tastings, and client meetings
• Maintain food cost and labor targets through accurate ordering, portion control, waste reduction, and inventory management
• Oversee outdoor and off-site event execution, including beach, lawn, and tented functions
• Ensure strict compliance with SC DHEC food safety, sanitation, and allergen protocols
• Accommodate dietary restrictions and special requests with care and accuracy
• Step into a leadership role across other resort outlets as business needs require

Qualifications

• 3+ years of culinary leadership experience, with at least 2 years in high-volume banquets or catering
• Proven ability to execute multiple simultaneous events with consistent quality
• Strong knowledge of large-batch production, plating standards, and timing
• Working knowledge of food and labor cost controls
• ServSafe Manager certification (or ability to obtain within 30 days)
• Flexible schedule including nights, weekends, and holidays, with increased volume during peak wedding and resort seasons
• Ability to stand for extended periods and lift up to 50 lbs

Preferred

• Culinary degree or formal culinary training
• Resort, private club, or luxury hotel experience
• Familiarity with Southern and Lowcountry cuisine
• Experience with inventory or recipe costing systems

What We Offer

• Competitive salary: $75K plus bonus potential
• Medical, dental, and vision insurance
• 401(k) with company match
• Paid time off
• Resort discounts and dining privileges
• Career growth within a respected coastal resort